Cheesy Meatball Soup Recipe

With meat, potatoes and other vegetables, this rich-tasting soup is really a meal in one. Process cheese sauce makes it taste like a cheeseburger. I serve this soup with a nice crusty loaf of French bread. - Ione Sander, Carlton, Minnesota

Nutritional Facts

Directions

In a large bowl, combine egg, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls.

In a large saucepan, brown meatballs; drain. Add the water, celery, corn, potatoes, carrot, onion, bouillon and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until meat is no longer pink and potatoes are tender. Stir in the cheese sauce; heat through.Yield: 4-6 servings.

Originally published as Cheesy Meatball Soup in Taste of Home Ground Beef Cookbook
1999, p149

Sort By :

"I've been making this soup since the 1980's and the family just love it. I don't brown the meatballs...I just add them to the simmering soup and let them cook that way. It adds more flavor to the soup and it's one less dirty pan to deal with. Be sure to get Cheez Whiz. No other processed cheese will taste right."